Arctic Berry Cheesecake Mousse Cups

Allergens

Dairy, Egg (in cheese)

Ingredients

• 1 ½ cups almond flour 2 cups cream cheese, softened ¼ cup granulated erythritol 1 tsp vanilla extract 1 cup heavy whipping cream 2 cups fresh or frozen wild berries (blueberries and raspberries)

Instructions

1. In a medium bowl, mix the almond flour with melted butter to create the crust. Press the mixture into the bottom of 6 glasses or cups, creating an even layer. Refrigerate for at least 30 minutes.
2. In a large bowl, combine cream cheese, erythritol, and vanilla extract. Beat until smooth. Gradually add heavy whipping cream and continue beating until stiff peaks form.
3. Gently fold the wild berries into the cheesecake mousse until evenly distributed.
4. Divide the mousse mixture among the glasses or cups, ensuring each is filled to the brim with the delectable dessert.
5. Chill for at least 2 hours before serving.

Chef’s Insight

The key to this recipe is creating the perfect balance between the sweetness of the cheesecake mousse and the tangy, wild berries. Feel free to adjust the erythritol as needed for your desired level of sweetness.

Notes

This recipe is best served chilled to maintain its delicate texture.